Orangeapricotgrapenutmuffins Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
• In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
• Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans.
• In a small bowl soak oats in orange juice and water for 15 minutes.
• In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture.
• In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full.
• Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
• Place orange pieces into the blender with the egg, buttermilk, dates and butter. Blend thoroughly until mixture is thick, fairly smooth with flecks. Pour out into a large mixing bowl.
• In a separate bowl, stir together flour, sugar, baking soda, baking powder, salt, cloves and ginger. Stir flour mixture into the orange mixture and stir or fold gently with a wooden spoon or spatula only until dry ingredients have combined. Don't mind any lumps that may be present. Fill muffin tins to just under rims with batter.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of muffin comes out clean. Let stand in pan for five minutes, then remove to wire racks for cooling.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
• Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
• Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

Steps:

• Preheat oven to 400F; spray a muffin tin (12) with non-stick cooking spray like Pam and set aside.
• Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.
• Add egg and butter to food processor and combine; pour into large bowl.
• Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
• Stir to combine.
• Fill muffin cups about 3/4 full.
• Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.

Steps:

• Preheat oven to 400 degrees.
• Chop apricots. In a bowl, stir together apricots and orange juice. Allow to soak, stirring occasionally for at least 10 minutes before using.
• Saute the Grape Nuts in the coconut oil over medium heat, stirring frequently, for five minutes. Remove from heat and add the honey and mix well.
• Beat together the milk and egg until uniform. Add the Grape Nuts.
• Sift together the dry ingredients. Make a well in their center and add the grape nuts and fruit mixtures and stir briefly.
• Fill your greased muffin cups 2/3 full and bake 15-25 minutes.

Steps:

• Combine oil, sugar and eggs. Mix well. Add remaining ingredients. Blend, do not over mix. Pour into greased muffin pan. Bake at 350 degrees for 10 to 15 minutes.
• TIP:
• RED ORANGES
• Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes.

Steps:

• Preheat oven to 350 degrees. Prepare muffin pans by spraying with oil or use paper liners. This recipe seems to make more than 12.
• Combine first six ingredients. Can replace 1/4°C wheat germ with additional 1/4°C whole wheat flour.
• Add butter until mixture is crumbly.
• Stir in the sugar.
• In a separate bowl, combine orange juice & egg.
• Add to flour mixture just until blended. Dough will be stiff.
• Add cranberries and apricots.
• Fill muffin cups 3/4 full.
• Bake 18 minute until a toothpick comes out clean when inserted into a muffin.
• Cool 5 minutes & then remove from pan & completely cool on rack.

Steps:

• Preheat oven to 400°F Spray muffin tins with cooking spray and set aside.
• Cut clemtines into quarters (peel and all) and place in a food processor along with lemon juice and coconut water. Process until pureed (you may leave a few chunks if you like).
• Add egg and butter and oil. Process briefly to combine.
• Combine dry ingredients, including nuts in a large bowl. Add liquids all at once. Stir to combine.
• Fill muffin cups full (these do not rise very much).
• Bake in preheated oven for 20 minutes (until golden brown).
• Let cool for 5 minutes in tins before removing.

Steps:

• In a large bowl, combine first four ingredients. Set aside. Remove the peel from two of the oranges. Cut all the oranges into eighths and remove seeds; puree in a blender or food processor If necessary, add enough water to puree to equal 2 cups. Stir oranges, eggs, oil, cereal and pecans into the dry ingredients. Blend only until mixed. Fill greased muffin tins 3/4 full. Bake at 375° for 10-25 minutes.

Steps:

• In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange zest if desired. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir the oats, flour, 1/4 cup sugar, baking powder, and raisins together in a bowl; set aside. Beat the egg in a bowl along with the orange zest and canola oil. Whisk in the milk and stir in the flour until just mixed. Evenly divide the batter among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove the muffins from the oven. Stir the orange juice together with 1 tablespoon sugar until the sugar dissolves. Drizzle 1 teaspoon of this mixture over each muffin, remove from the muffin tin, and allow to cool slightly before serving.

Steps:

• Soak apricots in water for 5 minutes. In a large bowl, cream sugar and butter until fluffy. Add sour cream; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Drain apricots, discarding liquid. Fold apricots, orange zest and nuts into batter. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack.

Steps:

• In large mixing bowl whisk together the flour, sugar, baking powder, nutmeg, baking soda and salt.
• In separate bowl whisk together eggs, yogurt and butter and pour over dry ingredients.
• Sprinkle with apricots and orange rind.
• Stir just until dry ingredients are moistened.
• Scoop into greased or paper lined muffin cups, filling to top.
• Bake in centre of 375 oven for about 20 minutes or until golden and tops are firm to the touch.
• Let stand for 5 minutes before serving warm.